Santa Fe Huevos on Polenta aka Eggs Ranchero

Santa Fe Huevos on Polenta Recipe aka Eggs Ranchero

Huevos rancheros- a traditional Tex-Mex recipe featuring fried eggs, refried beans and salsa on top of warm corn tortillas- is a delicious brunch recipe, no doubt. But I decided to change up tradition. Just because.

Using a roll of pre-made polenta makes this a perfect weeknight supper or a quick and easy Sunday brunch. For the more ambitious cooks out there, stirring polenta from scratch isn't hard, it just requires a little patience. Kinda like motherhood. And meditation. And selling a house. For how to make make polenta from scratch see below.

Ingredients:
1 18-oz roll pre-made polenta, sliced

1 cup cooked black beans (rinsed canned beans are fine)

1 14-oz can Muir Glen Organic Fire Roasted Tomatoes with Green Chiles

1/2 cup tomato sauce or your favorite salsa

3 cloves garlic, chopped

1 small red onion, diced

1 smallish zucchini, chopped or diced

1 small red, yellow or green bell pepper, cored, seeded, diced

2 tablespoons chopped jalapenos or roasted green chiles

1/2 teaspoon each: cumin, chili powder, oregano or cilantro

2-3 ounces goat cheese, or feta sheep cheese, cubed

4 large organic free-range eggs

Sea salt and pepper, to taste

Chopped fresh cilantro or parsley, for garnish

Instructions:

Preheat the oven to 375ºF.

Lay the polenta slices in an oiled 8 x 8-inch baking pan or a 9-inch glass pie plate. I used an oven-safe skillet.

In a bowl combine the beans, diced tomatoes, tomato sauce, garlic, onion, zucchini, bell pepper, jalapenos, and spices. Spoon this mixture over the sliced polenta and place the pan in the pre-heated oven.

Bake for twenty minutes until hot and bubbling.

When the polenta is bubbling and almost cooked, scatter the cubed feta or goat cheese over it; and continue to bake while you...

Fry the eggs.

Remove the polenta from the oven. Lay the cooked eggs on top of the polenta. Season with sea salt and fresh ground pepper. Sprinkle with chopped fresh cilantro or parsley, if desired.

Serves four.

Recipe Source: glutenfreegoddess.blogspot.com

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How to make polenta from scratch:

You can also add chopped fresh herbs or grated cheese or non-dairy cheese, if desired.

In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in herbs or shredded cheese and season with sea salt and pepper, to taste. This takes about 20 minutes, or so. Remove the pot from the heat.

If you make your polenta ahead of time, you have the option of spooning it evenly into a pie plate or cake pan and letting it cool. This makes a firm polenta you can later slice into wedges, brush with olive oil, and broil.

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About this blog:

A tumult of water has churned beneath the bridge known as the Gluten-Free Goddess blog (born in 2005). And with that current, many changes. The highlights:

My husband and I have moved more than a half dozen times (artists with empty nests like to explore), lived in six different states, tried eating dairy-free (for seven years) and baking vegan (for five), shunning gluten 100% (still do). Along the way I've created roughly 400 recipes for you. All are gluten-free, some may also be dairy-free, and some may be vegan/egg free. All were developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.